Coconut-Lime Cheesecake With Mango Coulis Recipe

• ¾ cup sweetened flaked Coconut
• ¾ cup Gingersnap Cookies (crushed)
• 3 tbsp Butter (melted)
• 2 (8 oz) packages Cream Cheese (softened)
• 1 (10 oz) can sweetened Condensed Milk
• 2 Eggs
• 1 tbsp Lime Zest
• 2 tbsp Lime Juice
• 1 tbsp Coconut Extract
• 2 cups fresh Mango (cubed)
• 1 tsp White Sugar (or more to taste)

• Preheat oven to 325 °F (165 °C).
• Grease a 9-inch springform pan lightly.
• Take a large mixing bowl and combine together flaked coconut, gingersnap cookies and butter. Mix well till it is evenly moistened.
• Press the mixture onto the bottom and slightly up the sides of the pan.
• Bake the crust for about 10 minutes till it is browned and set.
• Remove and keep it aside to cool down.
• Reduce the oven temperature to 300 °F (150 °C).
• Beat cream cheese in a mixing bowl to smoothen it.
• Pour the condensed milk into the cheese and mix with an electric beater set on medium-low.
• Add eggs, one at a time. Beat the mixture after each addition. Stop in between to scrape the sides of the bowl.
• Reserve half of the cream cheese mixture in a separate bowl.
• Add lime juice and lime zest into the cream cheese mixture. Mix well.
• Pour the mixture over the crust. Smooth it out.
• Add coconut extract to the reserved cream cheese mixture. Stir well.
• Pour the mixture over the lime-flavored batter and smooth into an even layer.
• Bake the mixture for 45 minutes till the top of the cheesecake springs back when pressed gently.
• Leave the cheesecake in the oven till it cools down completely. Keep the door of the oven slightly open.
• Refrigerate the cake until completely chilled.
• Puree mango and sugar to a smooth mixture. Add water, if required, to form a pourable consistency.
• Drizzle the coulis over the cheesecake.
• Serve chilled.